A British-style beef stew with carrots and a deep ale gravy, made for a quiet afternoon on the hob.
Serves 4 | Preparation: 25 minutes | Cooking: 170 minutes | Total: 195 minutes
Times include the chilling, soaking or resting stated in the method. Cooking times are a guide: check tenderness and doneness before serving.
Ingredients
700 g braising beef, in 3 cm cubes
25 g plain flour
30 ml rapeseed oil
250 g onions, sliced
500 g carrots, in chunky pieces
250 g celery, sliced
2 garlic cloves, crushed
20 g tomato purée
330 ml brown ale
500 ml low-salt beef stock
2 bay leaves
4 thyme sprigs
Salt and black pepper
Method
Pat the beef dry and toss with the flour. Heat the oil in a heavy lidded pan and brown the beef in two batches, about 10 minutes altogether. Set aside.
Cook the onions, carrots and celery in the same pan for 10 minutes, stirring. Add garlic and tomato purée and cook for 2 minutes.
Pour in the ale, scraping the base. Add the stock, beef, bay leaves and thyme; bring to a gentle simmer.
Cover and cook over the lowest heat for 2 hours, stirring occasionally. Add a splash of water if the gravy reduces too far.
Uncover and simmer for 25 minutes, or until the beef is very tender and the gravy thickens. Some cuts need longer. Remove the herbs, season and serve with mash or bread.
Variations and substitutions
Replace ale with an extra 330 ml stock for an alcohol-free version. Use 15 g cornflour mixed with cold water near the end instead of flour, and gluten-free stock and ale if required. Alcohol is not guaranteed to cook away fully.
Homegrown and seasonal produce
Use stored carrots, onions and frozen celery. Large carrots are good here if their centres are sound; trim woody or damaged parts.
Storage and freezing
Cool promptly in shallow portions and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze in labelled portions for up to 3 months for best quality. Defrost in the fridge, use within 24 hours and reheat only once until steaming hot throughout.
Find more ideas in the complete recipe menu. Explore our growing guide finder and From Garden to Kitchen guide, or plan your next harvest with Your Growing Companion.
Stock photograph illustrating ingredients or a serving idea. These recipes are practical ideas to try; they are not presented as all having been tested in my kitchen.
